Indulge your taste buds in a heavenly experience with our Strawberry Shortcake Poke Cake. This easy-to-follow recipe promises a moist, flavorful cake infused with the goodness of fresh strawberries, topped with a luscious whipped cream layer. Let’s embark on this culinary journey and create a dessert sensation that will leave everyone craving for more.

Ingredients:

Cake:

Strawberry Filling:

Strawberry Jello Mixture:

Whipped Topping:

Garnish:

Instructions:

1. Bake the Cake:

Prepare the white cake mix according to package instructions, substituting 1 cup of whole milk for water. Bake in a 9×13-inch pan as directed. Allow the cake to cool completely.

2. Prepare the Strawberry Filling:

In a bowl, combine sliced strawberries and granulated sugar. Gently stir and let it sit for at least 15 minutes to allow the strawberries to release their juices.

3. Poke Holes in the Cake:

Once the cake is cool, use the handle of a wooden spoon to poke holes evenly across the entire cake.

4. Make the Strawberry Jello Mixture:

In a separate bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Add 1/2 cup of cold water and stir until well combined.

5. Fill the Holes:

Pour the strawberry gelatin mixture over the poked cake, ensuring it seeps into the holes. Refrigerate the cake for at least 2 hours to allow the gelatin to set.

6. Whip the Cream:

In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

7. Assemble the Cake:

Once the gelatin has set, spread the strawberry filling over the cake. Top with a generous layer of whipped cream, spreading it evenly.

8. Garnish and Chill:

Garnish the Strawberry Shortcake Poke Cake with fresh strawberry slices and mint leaves if desired. Refrigerate for an additional 2-3 hours to allow the flavors to meld.